Very nice indeed! I like this last pie the best. The leopardization is less intense but more even and the cornice has that nice oval crossectional appearance. I seems light and tender to the eye. What were the deck and wall temps? Also if I may ask what are your dough making process and recipe?

Very nice indeed! I like this last pie the best. The leopardization is less intense but more even and the cornice has that nice oval crossectional appearance. I seems light and tender to the eye. What were the deck and wall temps? Also if I may ask what are your dough making process and recipe?

Michael, thank you very much for the compliment, I am very new at this entire pizza making process.

What I have done is learned as much as possible from the gurus on this forum, Omid, TxCraig and Marco, to just mention a few.......

The deck temp in my Forno Piccolo is about 875F the walls 900F. As far as the process for this particular batch of dough......

First of all, I am glad I didn't kill my 4 month old Ischia culture, I read every thread on the subject and consulted with Omid and TXCraig as far as procedures.....

The dough was made using TXCraig culture workflow sheet from his culture calculator thread.......

100% Caputo pizzeria62% hydration (Evian water)2.4% salt5% culture

3 slap and fold, 12 hr bulk, 12 hr balls 68-69F

As far as my oven management I heated it up for 5 hrs, covered the floor with a pizza tray (ala Omid) during the last heating hour removing it just prior to inserting dough

baked for 60 seconds with live flame rolling over dome.....

The taste was just awesome, soft and juicy, my best tasting ( and looking ever).....

I have a loooooooooooong way to go to make them look esthetically pleasing as the masters on this board (everyone knows who they are), but I am pleased with my progress so far, especially in the way they tasted.....